Process for the manufacture of bread



Patented Mar. 18, 1930 UNITED sTATEs mezzo PATENT, OFFICE m MA'ITI, OF FULLY, SWITZERLAND, ASSIGNOR T AUGMENTINE HOLDING S. L, OI LAUSANNE, ROQUEBRUNE, SWITZERLAND PROCESS FOR THE MANUFACTURE OF BREAD Io Drawing. Applioatlonflled April 5, 1928, Serial No. 267,808, and in Germany April 21, 1927.

This invention relates to a process for the manufacture of bread and has for its object to obtain a better quality and a higher yield of bread from the same quantity of flour as used in the ordinary process of manufacture.

It has previously been proposed-in connection with the manufacture of bread to-mix the flour with baking-powder, glycerine, Provencal oil and alco 0 -30 drams of these ingredients to one 1 pound of flour, i.e. to mix the flour with 5-7 of these in redients. In such processes the additiono glycerine has for its object to hold the new bread fresh for several days. 15

' a process. for making bread wherein the dough is mixed during its preparation with a re atively small glllantity of an emulsion consistin of an e 'ble neutral fatty sub- 80 stance, g ycerine and water. The addition of this emulsion takes lace during the preparation of the dough rom the flour.

Contrarily to the above-mentioned known. process in which the addition of glycerine, oil and alcohol takes place separately, it is essential for the present invention that the emulsion of neutral fat, glycerine and water be added to the dough in a mixed state during its preparation. It has been ascertained that paraflin oil is an especially useful fat for carrying out my improved rocess. This paraflin oil is still liquid at t e normal temature of the bakmg-room, but it passes mto semi-liquid state at a slight decrease of the temperature. g Otherwise the manufacture of the bread itself is done in accordancewith the usual piil-locess and takes about the same length of Example for execution 100 arts of flour are" intimately mixed in the wel known manner with 66.5 parts of water, 2 parts of salt and 1 part of yeast. In order to prevent the dough from parching during the baking-process an addition of 0.3 arts of an emulsion is made to it during its preparation, this emulsion consisting of 55% araifin oil, glycerine and 10% W water.

hose ingredients are so intimateand to add together The present invention, however, comprises erable technical progress.

ly mixed with each other that they form a mass as uniform as possible. If the mixture has been produced some time before its use,

it is preferable to shake the mass well before beginning the bakin -proces's. The preparation of the dough ta es place in they usual manner at a temperature of from 38 to degrees C. (100 to 102 degrees F.).

The addition of the emulsion to the dough I has the effect that an excessive evaporation of the, water is prevented and that in consequence thereof a higher yield of 4 to 5% is obtained than by the ordinary process of manufacture. -Gonsiderin that the bread is an article of food which is consumed in the greatest quantities, and considering further that the bread produced by the novel process of manufacture also possesses a greater possibility of exploitation this higher yield of 4 to 5% obtained by a relatively small addition of emulsion must be deemed as a considduced with the addition of the emulsion is manually or mechanically kneaded for about 12 to 15 minutes at a temperature of about 38 degrees C. (100 degrees F.) and it is thereupon allowed to stand 10 to 15 minutes in order that the gluten and other albumins may be dissolved. Finally the dough is moulded. Before it is placedin the oven itis to be quickly cooled.

Having now described my invention, what I claim as new and desired to secure by Letters Patent, is:

1. In a process for the manufacture of bread, wherein the preparation of the dough takes place in the usual manner by mixing flour water, salt and yeast, the im rovement which consists in adding an emulsion of parafiin oil, glycerine and water to the dough during its preparation. 1

2. In a process for the manufacture of bread, wherein the preparation of the dough takes place in the usual manner by mixing flour water, salt and yeast, the improvement whic consists in adding 0.3 parts of an emulsion of araifin oil, glycerine and water to 100 parts 0 flour, 66.5 parts of water, 2 parts of salt and 1 diart of yeast during the preparation of the ough.

The dough pro- 3. In a process for the manufacture of bread, wherein the preparation of the dough takes place in the usual manner by mixing flour, water, salt and yeast, the improvement which consists in adding 0.3 parts of an emulsion consisting of .parafiin oil, 35% glycerine and 10% Water, to parts of flour, 66.5 parts of Water, 2 parts of salt and (liparfi of yeast during the preparation of the In testimony whereof I have signed my name to this specification.

JEAN MATTI. 

